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This is such a New England favorite along with a simple traditional lobster pie
Took a friend to lunch at Eat Here in Sarasota’s best little urban park last week and we were both totally happy with the experience. We ate outside in the plaza at a high-top near the fountain.
France's presidential chef retiring after four decades of service.
(BPT) - When you’re brain-storming holiday menus, do lovingly roasted turkeys with all the trimmings and decadent cookies dance alongside the peppermint and sugarplums in your visions? Certain flavors and foods are strongly associated with the holiday season – seafood, however, isn’t always among those favored dishes. But it could be! The right seasonings and a dash of creativity – along with historically low prices on well-loved options like lobster – could make seafood a centerpiece of your holiday menus.
Chef Pete Arpke, Beach Bistro
It's a day many have been waiting for. The start of Stone crab season.
It's the first day of stone crab season and already locals are dining on the Florida delicacy.
MARATHON, Fla. - Charter captain Kevin Johnsen, his dog Boede and friend Aaron Osters were cruising around the Florida Keys in search of lobster when they were confronted by not one, but five enormous waterspouts.
Segment featured dishes:
I often compare great food to a three hour Bruce Springsteen concert. It always leaves you wanting more even after hours of insatiable affect, filling almost every desire. A menu is like a great play list from the concert—you anticipate the next song, the next pasta dish, the next life changing experience-whether it is an encore of Thunder Road or a cannoli oozing out creamy ricotta and zest of orange. There is always an encore and sometimes more than one.
Chef Judi Gallagher
October symbolizes the true reason that we all congregate to this tropical paradise. Not only is it national seafood month, October also boasts the start of Stone Crab season. From late October to mid May, (depending on the late season storms) Stone Crabs claws are the feast of Southwest Florida. Indigenous to the warm waters of Florida and the Bahamas, Stone Crabs are to the dining scene what Maine Lobsters are to a New Englanders. Since stone crab claws are cooked immediately after harvesting, to prevent the meat from sticking inside of the shell, they are best served chilled with the infamous musrad sauce.
From Doc’s Restaurant
Chef Judi Gallagher
The Australian Red Claws are bred at a North Port farm.